Okay, here’s my blog post about making gluten-free ice cream, written in a casual, personal style:
So, I’ve been trying to cut down on gluten, and let me tell you, the hardest part? Missing out on good ice cream. Store-bought gluten-free options are either ridiculously expensive or taste like, well, sadness. So I figured, why not try making my own? I started this little experiment last weekend, and I’m here to share the messy, delicious journey.
The First Attempt (A Bit of a Flop)
I found a recipe online that seemed simple enough. You know, the kind with like, four ingredients. I gathered my stuff:
- Heavy cream (the good stuff, full fat!)
- Sweetened condensed milk (also full fat, because why not?)
- Vanilla extract (I splurged on the real stuff, not the imitation)
- A pinch of salt (to balance the sweetness, supposedly)
I whipped the heavy cream until it formed stiff peaks. I felt pretty accomplished at this point, like a real pastry chef. Then, I gently folded in the condensed milk, vanilla, and salt. It looked promising! I poured the mixture into a loaf pan, covered it with plastic wrap, and stuck it in the freezer.
Here’s where things went a little sideways. I checked on it after about four hours, and it was… soupy. Still totally liquid. I panicked a little. I left it overnight, hoping for a miracle. The next morning? Still not solid. More like a thick milkshake. Tasty, but definitely not ice cream.
The Second Attempt (Success!)
Okay, I was not defeated. I did some more research (aka, I scrolled through a bunch of food blogs). I learned that the key to a good, solid freeze is often… more fat! And maybe a little help from some stabilizers. I adjusted and go to second round.
This time, I added:
- Full-fat coconut milk (for extra richness and a subtle coconut flavor)
And add some steps:
- Mix 1 tablespoon cornstarch with 2 tablespoon cold water
I basically followed the same steps as before, but I mixed the full-fat coconut milk with the sweetened condensed milk before folding it into the whipped cream. I also whisked in the cornstarch slurry.I poured everything into the same loaf pan, covered it, and froze it.
This time, after about six hours, I had actual, scoopable ice cream! It was creamy, rich, and definitely gluten-free. I added some chocolate chips and a swirl of homemade strawberry sauce (because I was feeling fancy). It was amazing!
So, the lesson here? Don’t give up after the first try! Making gluten-free ice cream at home is totally doable. It might take a little tweaking, but it’s worth it.
